Tamarillo Ratatouille Recipe
This Tamarillo Ratatouille is definitely a keeper. Tamarillo Ratatouille turns out beautiful each time I make it. A great one to make!
Summary
MethodBoiled
Ingredients
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Eggplant | 1 Small, peeled | |
| 4 Tamarillos, any variety, peeled and diced | ||
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1 red, golden or orange bell pepper, chopped | ||
| 1 clove Elephant Garlic, minced or 3 cloves regular garlic, minced | ||
| Basil | 2 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Salt | To Taste, chopped | |
| Pepper | To Taste, chopped | |
Directions
In a large saucepan or Dutch oven, combine broth, eggplant, tamarillos, mushrooms, bell pepper, garlic, basil and oregano.
Bring mixture to a boil; reduce heat.
Simmer, partially covered, for 30 minutes or until vegetables are tender.
Season to taste.
Bring mixture to a boil; reduce heat.
Simmer, partially covered, for 30 minutes or until vegetables are tender.
Season to taste.
Chef
